Tuesday, August 16, 2011

Jerk Sliders with Tangerine Slaw, Habanero Mayonnaise, and Fresh Mango

I recently returned from a trip to the Southeastern US, and was inspired by the fusion of Southern and Caribbean flavors I experienced there. And it's August, the perfect time to enjoy the last bit of summer with something on the grill.

So today I bring you:


Jerk Sliders with Tangerine Slaw, Habanero Mayonnaise, and Fresh Mango.
I make my own whole wheat buns, but you can find slider buns that are vegan in many natural foods groceries (Rudi's Potato Slider Rolls are very good). Wrap the burgers in lettuce leaves instead of buns, and they're wheat-free.

The recipe makes at least enough sliders for four people (with each having 2-4 burgers), plus additional burgers. The leftover burgers freeze very well; be sure to put a piece of waxed paper or parchment between stacks of them.


For the Jerk Sliders:
1 medium onion, chopped
2 medium carrots, grated
2 cloves garlic, minced
1 tablespoon olive oil
1/2 cup oat flour (oatmeal pulverized in a blender is great for this)
1 1/2 teaspoons dried thyme
1 1/2 teaspoons sea salt
1/4 teaspoon allspice
1/4 teaspoon cinnamon
1/4 teaspoon ground black pepper
1/8 teaspoon ground nutmeg
dash cayenne pepper
2 cups cooked, drained black beans
1 1/2 cups cooked brown rice
additional liquid: vegetable juice, vegetable broth, or water
additional oil, for frying

In a large skillet over medium high heat, saute together onion, carrots, garlic, and olive oil until vegetables are soft and translucent, 3-5 minutes.

As the mixture cooks, in a large bowl combine the oat flour, thyme, sea salt, allspice, cinnamon, black pepper, nutmeg, and cayenne. Add black beans, and use a fork to smash the mixture together. The beans should be about half mashed, half whole. Stir in brown rice and sauteed vegetable mixture, using a flexible spatula or your hands to combine well. Add a bit of liquid, as needed, until the mixture holds together nicely but isn't too moist.


Shape the mixture into 3" patties. Lightly oil a cast-iron skillet or frying pan, and cook the patties over medium-high heat until browned, turning once.


For the Tangerine Slaw:
1/2 cup vegan mayonnaise
2 tablespoons fresh tangerine juice
1/2 teaspoon tangerine zest
1/4 teaspoon sea salt
1/4 teaspoon ground black pepper
2 cups shredded green cabbage
2 cups shredded red cabbage
1 medium carrot, grated

In a medium bowl, stir together vegan mayonnaise, tangerine juice and zest, sea salt, and black pepper. Add remaining ingredients and toss to combine. Set aside in the refrigerator until ready to use.


To Assemble:
1/2 cup vegan mayonnaise
1/2 habanero or scotch bonnet pepper, seeded and minced
1/2 teaspoon lime zest
Vegan slider buns
Jerk Burgers
Tangerine Slaw
2 mangoes, peeled and thinly sliced


In a small bowl, stir together vegan mayonnaise, habanero or scotch bonnet pepper, and lime zest. Set aside.

Spread a slider bun with Habanero Mayonnaise. Layer with a Jerk Burger, a mound of Tangerine Coleslaw, and mango slices, in that order. Repeat with remaining sliders.

Serve immediately, accompanied by a lime slush or a bottle of cold vegan beer.